Here’s another recipe you can use some of your garden cucumbers in! Or, if you’re like me, the cucumbers you buy at the Farmers’ Market! If you’ve never tried making hummus before, this would be a great time to try it out—you can whip it up in a blender or food processor—it’s very easy to make! This hummus has a mild cucumber and dill flavor. iIf you really like dill, you might want to add in a little more for a stronger dill flavor.
Cucumber-Dill Hummus
CUCUMBER-DILL HUMMUS by NancyC
Makes about 1 3/4 cups
1 (15-ounce) can Garbanzo Beans (Chickpeas), rinsed and drained
Half of a medium-size cucumber, washed, peeled, and coarsely chopped (about 1 cup)
1/4 cup lemon juice
2 Tablespoons olive oil
1/3 cup tahini
1 teaspoon dried dill or 1 Tablespoon fresh dill (for a stronger dill flavor, add a little more)
1/2 teaspoon salt
1/4 teaspoon paprika
2 cloves garlic, minced
optional garnishes: a drizzle of olive oil, a sprinkle of fresh or dried dill, a sprinkle of paprika, 1 1/2 Tablespoons finely chopped cucumber
In a high-speed blender or food processor, add the Garbanzo beans, cucumber, and lemon juice; blend until smooth. Add in the olive oil, tahini, dill, salt, paprika, and minced garlic; blend all ingredients until smooth.
Spoon hummus into a small serving bowl and garnish with a drizzle of olive oil, a sprinkle of fresh or dried dill, a sprinkle of paprika, and/or some finely chopped cucumber. Serve with toasted pita bread, crackers, or veggies—cucumber slices are great with this! Cover and refrigerate any leftover hummus for up to 5 days.
Recipe from NancyC | nancy-c.com
I really enjoy using garden-grown cucumbers in summer meals! Do you have a favorite recipe that uses cucumbers?
Sharing at Thursday Favorite Things, Full Plate Thursday, Wonderful Wednesday, Inspire Me Monday, Hearth & Soul.
NancyC 
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